Raspberry Mocha

If you love chocolate and coffee (who doesn’t?!), this Raspberry Mocha is going to make your day. It’s rich, creamy, and has that perfect hint of fruity sweetness from the raspberries that takes it to the next level.

It’s like dessert and your morning coffee had a delicious baby. Perfect for cozy mornings, an afternoon pick-me-up, or just treating yourself.

Let’s get into it!

What You’ll Need:

1 shot (1 oz) of espresso or 1/2 cup strong brewed coffee
1 cup milk (any kind—dairy or plant-based)
2 tablespoons raspberry syrup (store-bought or homemade)
1 tablespoon chocolate syrup (plus extra for drizzling)
Whipped cream (optional, but so good!)
Fresh raspberries (optional, for garnish)

Pro Tips:

Use fresh, hot espresso for the best flavor, but strong coffee works too!
Want to make it extra fancy? Add a drizzle of raspberry syrup inside the glass before pouring the drink.
If you’re using plant-based milk, oat milk works great for a creamy texture!

Tools You’ll Need:

Espresso machine or coffee maker
Small saucepan or microwave (to heat the milk)
Milk frother or whisk
Tall glass or mug for serving

Substitutions & Variations:

No raspberry syrup? Make your own by simmering 1/4 cup raspberries, 1/4 cup sugar, and 1/4 cup water until thickened. Strain before using.
Dairy-free? Use almond, oat, or coconut milk for a creamy, vegan-friendly version.
Want it iced? Skip the heating and pour everything over ice!

Make Ahead Tips:

You can make the raspberry syrup ahead of time and store it in the fridge for up to a week. That way, it’s ready to go whenever you want this mocha!

How to Make a Raspberry Mocha:

1. Brew Your Coffee

Brew 1 shot of espresso or 1/2 cup of strong coffee and pour it into your mug.

A small espresso cup being poured into a tall glass mug, with a coffee maker, raspberry syrup bottle, and chocolate syrup nearby on a white marble counter with hints of gold.

2. Heat the Milk

In a small saucepan or microwave, warm 1 cup of milk until it’s hot but not boiling.

A small saucepan on a stovetop with milk being gently warmed, with a whisk and bottles of raspberry and chocolate syrup nearby.

3. Mix in Syrups

Stir 2 tablespoons of raspberry syrup and 1 tablespoon of chocolate syrup into the warm milk until well combined.

A hand stirring raspberry syrup and chocolate syrup into a saucepan of warm milk, with a whisk and syrup bottles nearby on a stovetop.

4. Froth the Milk (Optional)

Use a frother or whisk to froth the milk if you want a creamy, foamy texture.

A hand using a handheld milk frother to create foam in a small pitcher of warm milk, with syrup bottles and a linen napkin nearby on a marble counter with hints of gold.

5. Combine

Pour the milk mixture over the espresso or coffee in your mug.

A creamy raspberry-chocolate milk mixture being poured from a small pitcher into a tall glass mug of espresso, creating soft swirls in the drink.

6. Garnish and Serve

Top with whipped cream, a drizzle of chocolate syrup, and a few fresh raspberries. Serve immediately and enjoy!

A finished Raspberry Mocha in a tall glass mug, topped with whipped cream, chocolate drizzle, and fresh raspberries, with a bar of chocolate and a bowl of raspberries nearby on a rustic wooden table.

Leftovers & Storage:

This drink is best enjoyed fresh, but leftover raspberry syrup can be stored in the fridge for up to 1 week.

Conclusion:

And there you have it—a dreamy, decadent Raspberry Mocha that’s part coffee, part dessert, and 100% delicious! It’s so easy to make, but it’ll feel like a treat straight out of your favorite café. Try it out and let me know how you liked it! Did you add your own twist? Leave a comment below—I’d love to hear all about it. ☕🍫🍓